JP2923409B2 - Manufacturing method of instant powdered tea - Google Patents
Manufacturing method of instant powdered teaInfo
- Publication number
- JP2923409B2 JP2923409B2 JP10890693A JP10890693A JP2923409B2 JP 2923409 B2 JP2923409 B2 JP 2923409B2 JP 10890693 A JP10890693 A JP 10890693A JP 10890693 A JP10890693 A JP 10890693A JP 2923409 B2 JP2923409 B2 JP 2923409B2
- Authority
- JP
- Japan
- Prior art keywords
- tea
- extract
- instant powdered
- drying
- powdered tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Tea And Coffee (AREA)
Description
【0001】[0001]
【産業上の利用分野】本発明は溶解性に優れ、更に香
味、呈味共に優れた即席粉末茶の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing instant powdered tea which is excellent in solubility and excellent in both flavor and taste.
【0002】[0002]
【従来の技術】従来、粉末茶、粉末コーヒー類は、茶
葉、コーヒー豆等の原料を抽出槽等に入れて熱湯等で抽
出し、抽出液を分離後、抽出液を適当な濃度に濃縮する
か、または、デキストリン等で濃度を調整した後、スプ
レードライや真空凍結乾燥により、乾燥して製造してい
た。しかしながら、上記粉末にお湯を注いで飲む時、デ
キストリンを添加したものは、茶、コーヒーが本来持つ
風味と異なる風味が付与されてしまうという問題があ
り、また、スプレードライで乾燥したものは、茶、コー
ヒーの生命である香りが弱く、特に軽い香りが揮散して
しまうという風味上の問題があった。2. Description of the Related Art Conventionally, powdered tea and powdered coffee are prepared by placing raw materials such as tea leaves and coffee beans in an extraction tank or the like and extracting them with boiling water, separating the extract, and concentrating the extract to an appropriate concentration. Alternatively, after the concentration is adjusted with dextrin or the like, it has been dried and dried by spray drying or vacuum freeze drying. However, when pouring hot water into the powder and drinking it, dextrin is added, tea, there is a problem that a flavor different from the original flavor of coffee is imparted, and those dried by spray drying, tea However, there is a problem in flavor that the scent, which is the life of coffee, is weak, and particularly a light scent evaporates.
【0003】そこで、これら風味上の問題を解決するた
めに、デキストリンを使用せずに抽出液を濃縮して、ま
たは、予め濃厚に抽出した抽出液をそのまま、真空凍結
乾燥して粉末にする方法が考えられた。ところが、抽出
液をそのまま凍結し真空凍結乾燥して得られた粉末茶や
粉末コーヒーは、粉末にお湯を注ぐとダマを生じ易く、
完全に溶かすためには、かき混ぜる必要があった。さら
にまた、水を注いだ場合には、かき混ぜてもほとんど溶
けなかった。[0003] In order to solve these problems in flavor, a method of concentrating the extract without using dextrin, or freeze-drying the extract which has been preliminarily concentrated to a high degree, and freeze-drying it into a powder is used. Was thought. However, powdered tea or powdered coffee obtained by freezing the extract as it is and freeze-drying in a vacuum is easy to produce lumps when pouring hot water into the powder,
In order to completely dissolve, it was necessary to stir. Furthermore, when water was poured, it was hardly dissolved even if it was stirred.
【0004】本発明者等は、これら問題を解決するため
にいくつかの技術を開発している。例えば、茶葉を水抽
出して得たエキス、茶葉を蒸留又は溶剤抽出して得たエ
キスおよび茶葉粉末からなる香味、呈味共に優れた即席
粉末茶(特開昭63−3755号)、固形分含有水溶液
を不完全に真空凍結乾燥した後、溶解処理を施し、その
後再び真空凍結乾燥して、溶解性の改善された即溶性粉
末を得る方法(特開昭63−94960号)、固形分5
重量%以下の香味飲料を真空凍結乾燥した後、、該乾燥
物を圧偏し、その後壊砕によって粉末化し、必要により
篩別して、高品質で且つ即溶性の粉末を得る方法(特開
昭63−167742号)等がある。本発明者等は、こ
れら技術についてさらに研究を進め、溶解性に優れ、更
に香味、呈味共に優れた即席粉末茶の製造方法を開発す
るに到った。The present inventors have developed several techniques to solve these problems. For example, an instant powdered tea which is excellent in both flavor and taste, comprising an extract obtained by extracting tea leaves with water, an extract obtained by distilling tea leaves or solvent extraction, and tea leaf powder (JP-A-63-3755); A method in which the aqueous solution is incompletely freeze-dried in vacuum, subjected to a dissolution treatment, and then freeze-dried again in vacuum to obtain a rapidly soluble powder having improved solubility (JP-A-63-94960).
A method of obtaining a high-quality and immediately soluble powder by subjecting a flavored beverage having a weight percent or less to vacuum freeze-drying, depressurizing the dried product, pulverizing it by crushing, and sieving if necessary (Japanese Patent Application Laid-Open No. 63-163) 167742). The present inventors have further studied these techniques, and have come to develop a method for producing instant powdered tea that is excellent in solubility and also excellent in flavor and taste.
【0005】[0005]
【発明が解決しようとする課題】本発明は、日常的に、
緑茶、玄米茶、ほうじ茶、ウーロン茶、紅茶等に代表さ
れる茶葉からお湯で抽出して飲むお茶とほぼ同様の香
味、呈味、外観を有し、且つ溶解性に優れた即席粉末茶
の製造方法の提供を目的とする。SUMMARY OF THE INVENTION The present invention
A method for producing instant powdered tea that has almost the same flavor, taste, and appearance as tea that is extracted and drink with hot water from tea leaves represented by green tea, brown rice tea, hojicha, oolong tea, black tea, etc., and has excellent solubility. The purpose is to provide.
【0006】[0006]
【課題を解決するための手段】以下、本発明の内容につ
いて詳述する。まず、茶葉に水を入れた後加熱処理し濾
過する方法、茶葉に熱水を注加した後濾過する方法等に
より茶葉からの抽出液を得る。この場合、比較的低温、
例えば10〜40°Cで抽出する方が好ましい。これに
より、茶葉から苦みや渋味成分があまり抽出されず、旨
味成分を効果的に抽出することができる。Hereinafter, the contents of the present invention will be described in detail. First, an extract from tea leaves is obtained by a method of adding water to the tea leaves and then performing a heat treatment and filtration, a method of pouring hot water into the tea leaves and then filtering. In this case, relatively low temperature,
For example, it is preferable to extract at 10 to 40 ° C. Thereby, bitterness and astringency components are not so much extracted from tea leaves, and umami components can be effectively extracted.
【0007】抽出後、抽出液と茶葉とを分離するに当た
っては、茶葉を壊さないように分離する。例えば、圧
搾、搾汁、プレスのような方法で実施すればよい。これ
により、茶葉の崩れに原因する苦みや渋味成分の溶出を
防止することができる。[0007] After the extraction, when the extract is separated from the tea leaves, the tea leaves are separated so as not to break them. For example, it may be carried out by a method such as pressing, squeezing, and pressing. This can prevent bitterness and astringent components from being eluted due to the collapse of the tea leaves.
【0008】よって得られた抽出液を逆浸透膜によって
濃縮する。この逆浸透膜濃縮の場合、風味の揮散がな
く、また熱による品質の劣化が少なくて済む、という利
点があるが、品温を約25°C程度に抑えながら濃縮す
ることが好ましく、従って必要により冷却処理を施しな
がら逆浸透膜濃縮する。The extract thus obtained is concentrated by a reverse osmosis membrane. In the case of this reverse osmosis membrane concentration, there is an advantage that there is no volatilization of flavor and the deterioration of quality due to heat is small, but it is preferable to concentrate while keeping the product temperature at about 25 ° C. While condensing the reverse osmosis membrane.
【0009】この逆浸透膜濃縮に当たっては、抽出液中
の固形分濃度が5重量%以上、好ましくは10〜30重
量%になるまで濃縮する。固形分濃度が5重量%以下程
度の濃縮では後述する含気凍結がし難くなったり、凍結
乾燥に要する時間が長くなる、ということになる。ま
た、固形分濃度が高くなり過ぎると、最終製品で即席粉
末茶の溶解性が悪くなってくる。[0009] In the concentration of the reverse osmosis membrane, the extract is concentrated until the solid concentration in the extract becomes 5% by weight or more, preferably 10 to 30% by weight. Concentration with a solid content of about 5% by weight or less means that it becomes difficult to perform aerial freezing as described below, and that the time required for freeze-drying becomes longer. On the other hand, if the solid content is too high, the solubility of the instant powdered tea in the final product becomes poor.
【0010】このようにして得られた濃縮液に、茶葉粉
末を添加・混合する。この茶葉粉末の添加は、喫飲時に
おける各種お茶の呈味および香気の強化と外観をよくす
ることにある。[0010] Tea leaf powder is added to and mixed with the thus obtained concentrated liquid. The addition of the tea leaf powder is intended to enhance the taste and flavor of various teas and improve the appearance during drinking.
【0011】この茶葉粉末を得るに当たっては、各種粉
砕方法を採用することができるが、粉砕時における発熱
によって茶葉の品質が低下することを極力押さえるほう
がよく、そのためには凍結粉砕や石臼による粉砕方法等
の方法によって茶葉を粉末化する方法を採用するほうが
好ましい。In order to obtain this tea leaf powder, various pulverization methods can be adopted. However, it is better to suppress the deterioration of the quality of the tea leaves due to heat generated during the pulverization as much as possible. It is more preferable to adopt a method of pulverizing tea leaves by such a method.
【0012】茶葉粉末の粒度は20メッシュパスであ
り、その内少なくとも50重量%が100メッシュパス
のものを使用する。そして、その使用量としては最終製
品である即席粉末茶に対し0.1〜20重量%であるこ
とが好ましい。この量が少なすぎるとお茶の呈味および
香気を強化するという効果が充分に期待でき難くなり、
反対にその量が多くなりすぎると外観上、茶葉粉末に起
因する違和感が生じてくる。The particle size of the tea leaf powder is 20 mesh pass, of which at least 50% by weight is 100 mesh pass. And it is preferable that the usage amount is 0.1 to 20% by weight based on the instant powdered tea which is the final product. If the amount is too small, the effect of enhancing the taste and aroma of tea cannot be expected sufficiently,
Conversely, if the amount is too large, an unpleasant sensation due to the tea leaf powder occurs in appearance.
【0013】茶葉粉末の添加・混合時期については、抽
出液の濃縮前でも濃縮後でもよいが、茶葉の風味の劣化
防止という点からは抽出液を濃縮した後に添加・混合す
る方が好ましい。いずれにしても、含気凍結までの間に
実施することが望ましく、それ以降に添加・混合すると
茶葉粉末を均一に分散,することが困難になってくる。The timing of adding and mixing the tea leaf powder may be before or after the concentration of the extract, but it is preferable to add and mix after the extract is concentrated from the viewpoint of preventing the deterioration of the flavor of the tea leaves. In any case, it is desirable to carry out the process before the freezing, and if it is added and mixed thereafter, it becomes difficult to uniformly disperse the tea leaf powder.
【0014】その後、本発明では上記濃縮液を含気凍結
するが、その前にお茶の呈味および香気をさらに強化す
ることを目的として、上記茶葉粉末とともにジメチルサ
ルファイドを添加してもよい。ジメチルサルファイドの
添加量としては、最終製品に対し30〜600mg/1
00gが好ましく、この添加量が少なければジメチルサ
ルファイドの添加効果があまり期待できなくなり、反対
にこの添加量が多くなり過ぎるとジメチルサルファイド
そのものの臭いが強くなり過ぎてかえって不快臭の原因
になる。Thereafter, in the present invention, the concentrated liquid is aerated and frozen. Before that, dimethyl sulfide may be added together with the tea leaf powder for the purpose of further enhancing the taste and aroma of the tea. Dimethyl sulfide is added in an amount of 30 to 600 mg / 1 based on the final product.
It is preferably 00 g. If the amount is small, the effect of adding dimethyl sulfide cannot be expected much. Conversely, if the amount is too large, the odor of dimethyl sulfide itself becomes too strong and causes an unpleasant odor.
【0015】次に、濃縮液を含気凍結する場合、凍結時
に、気泡を混入させる方法、濃縮液に含気させた後凍結
する方法等があるが、上記含気凍結の実施に当たって
は、ジメチルサルファイドの沸点以下の温度で含気させ
かつ素早く凍結させる方がジメチルサルファイドの揮散
を防止するという点から好ましい。また、凍結温度は完
全凍結温度以下、例えば−30°C以下にすることが好
ましく、この温度が高くなると後述の真空凍結乾燥時に
乾燥不良や発砲が起きる原因となる。Next, when the concentrated liquid is air-frozen, there are a method of mixing air bubbles at the time of freezing, a method of aerating the concentrated liquid and then freezing it, and the like. It is preferable to aerate and freeze quickly at a temperature lower than the boiling point of sulfide in order to prevent volatilization of dimethyl sulfide. Further, the freezing temperature is preferably not higher than the complete freezing temperature, for example, not higher than -30 ° C. If this temperature is too high, poor drying or firing may occur during vacuum freeze-drying described later.
【0016】凍結時に、気泡を混入させる方法として
は、特に限定はされないが、例えば、濃度調整された抽
出液を掻き取り式の熱交換機等で、空気又は窒素ガスと
接触させながら冷却凍結させればよい。具体的には、ア
イスクリーム製造機であるアイスクリーマーなどを使っ
て、気泡を混入させながら凍結させる方法が挙げられ
る。濃縮液に含気させた後凍結する方法としては、濃縮
液はある程度の粘度を有しているので強く撹拌をするこ
とによって含気凍結に必要な含気をさせることができ
る。そして、含気後は急速凍結することによって含気状
態を維持させる。The method of mixing air bubbles during freezing is not particularly limited. For example, the extract may be cooled and frozen while being brought into contact with air or nitrogen gas by a scraping type heat exchanger or the like, for example, with a concentration-adjusted extract. I just need. Specifically, there is a method of freezing while mixing bubbles using an ice creamer or the like which is an ice cream manufacturing machine. As a method of freezing after the concentrated liquid is aerated, the concentrated liquid has a certain degree of viscosity, so that the aeration necessary for the aerated freezing can be performed by vigorously stirring. Then, after the gas is pneumatically frozen, the pneumatic state is maintained by rapid freezing.
【0017】含気量としては、凍結後の気泡の量が10
容量%以上となるようにするのが好ましい。気泡の量が
10容量%を下回ると、易溶解性という点において充分
な効果を期待し難くなる。The air content is such that the amount of air bubbles after freezing is 10
It is preferable that the content be equal to or more than the volume%. If the amount of air bubbles is less than 10% by volume, it is difficult to expect a sufficient effect in terms of easy solubility.
【0018】濃縮液を含気凍結した後は、整粒した後に
真空凍結乾燥するか、あるいは真空凍結乾燥した後に整
粒する。前者の方法は粗粒を得るのに適しており、後者
の方法は細粒を得るのに適している。そして、溶解性と
いう点からは前者の方法を採用する方が好ましい。一
方、前者の方法の場合、微粉が出た場合、当該微粉は逆
浸透膜濃縮した濃縮液へリサイクルすることによって微
粉の発生をかぎりなく少なくすることはできる。After the concentrated liquid is pneumatically frozen, it is sized and then lyophilized in vacuum, or lyophilized and then sized. The former method is suitable for obtaining coarse particles, and the latter method is suitable for obtaining fine particles. And it is more preferable to employ the former method from the viewpoint of solubility. On the other hand, in the case of the former method, when fine powder is generated, the generation of the fine powder can be reduced as much as possible by recycling the fine powder into a concentrated solution obtained by concentrating a reverse osmosis membrane.
【0019】前者の具体的方法としては、凍結粉砕など
のように整粒時に気泡が抜けないような方法で実施す
る。整粒時に気泡が抜けてしまうと真空凍結乾燥後の最
終製品の溶解性が低下する原因になる。後者の具体的方
法としては、特に限定されるものではなく、常法に則っ
て実施すればよい。As a specific method of the former, the method is carried out by a method such as freezing and pulverization so that bubbles do not escape during sizing. If bubbles are removed during sizing, the solubility of the final product after vacuum freeze-drying is reduced. The specific method of the latter is not particularly limited, and may be carried out according to an ordinary method.
【0020】[0020]
【実施例1】緑茶葉7kgを20°Cの水70kgで3
0分間、抽出処理を施した後、茶葉を壊さないようにプ
レス式圧搾法で茶葉と抽出液とを分離した。よって得ら
れた抽出液不溶性の固形分を連続式の遠心分離機で除去
し可溶性固形分濃度2重量%の抽出液55kgを得た。
この抽出液を逆浸透膜濃縮法により以下の処理条件で濃
縮した。Example 1 7 kg of green tea leaves were washed with 70 kg of water at 20 ° C.
After performing the extraction treatment for 0 minutes, the tea leaves and the extract were separated by a press squeezing method so as not to break the tea leaves. Thus, the extract-insoluble solids obtained were removed by a continuous centrifuge to obtain 55 kg of an extract having a soluble solids concentration of 2% by weight.
This extract was concentrated by the reverse osmosis membrane concentration method under the following processing conditions.
【0021】濃縮処理は、日東電工(株)製膜濃縮装置
RUW−5にルーズRO膜NTR−759HR(膜面積
1.8m2)をセットして実施した。The concentration treatment was carried out by setting a loose RO membrane NTR-759HR (membrane area 1.8 m 2 ) in a membrane concentrator RUW-5 manufactured by Nitto Denko Corporation.
【0022】先に得た抽出液50kgを用いて45kg
脱水し固形分濃度20重量%にまで濃縮した。この濃縮
液500gに100メッシュパスの緑茶粉末5gを添加
・混合した後、愛工舎製の卓上アイスクリーマーで含気
率45容量%の半凍結状態とし、層厚約5mmでアルミ
トレイ上に板状に広げ、−40°Cの凍結庫で完全凍結
状態とした。Using 50 kg of the previously obtained extract, 45 kg
It was dehydrated and concentrated to a solid concentration of 20% by weight. After adding and mixing 5 g of green tea powder of 100 mesh pass to 500 g of this concentrate, the mixture was made into a semi-frozen state with an air content of 45% by volume using a desktop ice creamer manufactured by Aikosha, and a plate having a layer thickness of about 5 mm was placed on an aluminum tray. And completely frozen in a freezer at -40 ° C.
【0023】その後、−40°Cの凍結庫内でロール式
の凍結整粒機により粉砕し、7〜32メッシュに篩分け
整粒した。このようにして得た凍結整粒品を真空度10
パスカル、加熱温度30°C、乾燥時間16時間で真空
凍結乾燥を行い、酸い分1.5重量%の顆粒状の即席粉
末緑茶約100gを得た。Thereafter, the mixture was pulverized in a freezer at -40 ° C. by a roll-type freeze granulator, and sieved to 7 to 32 mesh and sized. The frozen sieved product obtained in this manner was subjected to a vacuum of 10
Vacuum freeze-drying was performed at Pascal, a heating temperature of 30 ° C. and a drying time of 16 hours to obtain about 100 g of granular instant powdered green tea having an acid content of 1.5% by weight.
【0024】よって得られた即席粉末緑茶を湯飲みに入
れ、それに熱水を添加したところ、速やかに溶解し、ま
た香味・呈味ともに緑茶らしいものであった。また、湯
飲みの底に若干量の茶葉粉末が沈殿しており、外観的に
も本物感があった。The instant powdered green tea thus obtained was put into a cup of tea and hot water was added to it, and it was quickly dissolved, and both the flavor and taste were like green tea. In addition, a slight amount of tea leaf powder was precipitated at the bottom of the cup, and the appearance was real.
【0025】[0025]
【実施例2】抽出液の20重量%濃縮液500にジメチ
ルサルファイトを100mg添加すること以外はすべて
実施例1と同様の方法で即席粉末緑茶を得た。よって得
られた即席粉末緑茶は、実施例1の方法によって得られ
たものよりも香味および呈味において優れていた。Example 2 An instant powdered green tea was obtained in the same manner as in Example 1 except that 100 mg of dimethyl sulfite was added to 500% by weight of the extract (20% by weight). Thus, the obtained instant powdered green tea was superior in flavor and taste to that obtained by the method of Example 1.
【0026】[0026]
【実施例3】ほうじ葉10kgを40°Cの湯60kg
で30分間、抽出処理を施した後、茶葉を壊さないよう
にバスケット式遠心分離機でで茶葉と抽出液とを分離し
た。よって得られた抽出液から不溶性の固形分を10μ
のフィルターで除去し、可溶性固形分濃度2.5終了%
の抽出液45kgを得た。この抽出液40kgを実施例
1と同様に逆浸透膜濃縮法により、35kg脱水し固形
分濃度を20重量%にまで濃縮した。Example 3 10 kg of roasted leaves are converted to 60 kg of hot water at 40 ° C.
For 30 minutes, and the tea leaves and the extract were separated by a basket-type centrifuge so as not to break the tea leaves. Therefore, the insoluble solid content of the obtained extract was 10 μm.
Filter, soluble solids concentration 2.5 end%
Of the extract was obtained. 40 kg of this extract was dehydrated by 35 kg by the reverse osmosis membrane concentration method in the same manner as in Example 1 to concentrate the solid content to 20% by weight.
【0027】この濃縮液500gに、50メッシュパス
のほうじ茶粉末1gを添加・混合した後、実施例1と同
様にして、含気凍結、完全凍結、凍結整粒、真空凍結乾
燥を行い、水分2.0重量%の顆粒状の即席粉末ほうじ
茶100gを得た。After adding and mixing 1 g of roasted green tea powder of 50 mesh pass to 500 g of the concentrated solution, pneumatic freezing, complete freezing, freeze sizing, and vacuum freeze-drying were performed in the same manner as in Example 1 to obtain a water 2 100 g of instant granulated powdered roasted green tea of 0.0% by weight was obtained.
【0028】よって得られた即席粉末ほうじ茶を湯飲み
に入れ、それに熱水を添加したところ、速やかに溶解
し、また香味・呈味ともにほうじ茶らしいものであっ
た。また、湯飲みの底に若干量の茶葉粉末が堆積してお
り、外観的にも本物感があった。The instant powdered roasted green tea thus obtained was put into a cup of tea and hot water was added thereto, and it was immediately dissolved, and both the flavor and taste were like roasted green tea. In addition, a slight amount of tea leaf powder was deposited on the bottom of the cup, and the appearance was also real.
【0029】[0029]
【実施例4】実施例1と同様にして得られた緑茶の濃縮
液を含気率45容量%の含気凍結状態とした後、アルミ
トレイ上で完全凍結し、そのまま真空凍結乾燥を行い、
水分1.5重量%の乾燥品を得た。その後、この乾燥品
を粉砕機で粒度20メッシュパスに粉砕、整粒して即席
粉末緑茶を得た。Example 4 The concentrated green tea solution obtained in the same manner as in Example 1 was placed in an air-frozen state having an air content of 45% by volume, then completely frozen on an aluminum tray, and vacuum freeze-dried as it was.
A dried product having a water content of 1.5% by weight was obtained. Thereafter, the dried product was pulverized with a pulverizer to a particle size of 20 mesh pass and sized to obtain instant powdered green tea.
【0030】よって得られた即席粉末緑茶を湯飲みに入
れ、それに熱水を添加したところ、実施例1の方法によ
って得られたものよりは若干溶解性において劣るが、ほ
とんど問題なく速やかに溶解し、また香味・呈味ともに
緑茶らしいものであった。また、湯飲みの底に若干量の
茶葉粉末が堆積しており、外観的にも本物感があった。The instant powdered green tea thus obtained was placed in a cup of tea and hot water was added thereto. As a result, although the solubility was slightly inferior to that obtained by the method of Example 1, it was quickly dissolved without any problem. In addition, both the flavor and taste were green tea. In addition, a slight amount of tea leaf powder was deposited on the bottom of the cup, and the appearance was also real.
【0031】[0031]
【発明の効果】本発明の方法によると、日常的に茶葉か
らお湯で抽出して飲むお茶とほぼ同様の香味、呈味、外
観を有し、且つ溶解性に優れた即席粉末茶を得ることが
できる。そして、その製造過程でジメチルサルファイト
を添加することによって、お茶の呈味や香味をさらに向
上させることができる。According to the method of the present invention, instant powdered tea is obtained which has almost the same flavor, taste, appearance and solubility as tea which is extracted from tea leaves with hot water and drinks. Can be. By adding dimethyl sulfite during the production process, the taste and flavor of tea can be further improved.
Claims (5)
後、これに茶葉粉末を添加、混合し、得られた混合物を
含気凍結し、その後、整粒後に凍結乾燥するか、または
凍結乾燥後に整粒することを特徴とする即席粉末茶の製
造方法。After concentrating an extract from tea leaves on a reverse osmosis membrane, adding and mixing tea leaf powder thereto, aerating and freezing the resulting mixture, followed by sieving and freeze-drying or freeze-drying. A method for producing instant powdered tea, comprising sizing after drying.
度を10〜30重量%とすることを特徴とする請求項1
記載の即席粉末茶の製造方法。2. The method according to claim 1, wherein the solid content of the extract is adjusted to 10 to 30% by weight by reverse osmosis membrane concentration.
The method for producing the instant powdered tea described in the above.
かつその内、少なくとも50重量%が100メッシュパ
スの粒度を有することを特徴とする請求項1記載の即席
粉末茶の製造方法。3. The tea leaf powder has a particle size of 20 mesh pass,
2. The method for producing instant powdered tea according to claim 1, wherein at least 50% by weight of the powder has a particle size of 100 mesh passes.
特徴とする請求項1記載の即席粉末茶の製造方法。4. The method for producing instant powdered tea according to claim 1, wherein dimethyl sulfide is added.
品に対し30〜600mg/100gであることを特徴
とする請求項1記載の即席粉末茶の製造方法。5. The method for producing instant powdered tea according to claim 1, wherein the amount of dimethyl sulfide added is 30 to 600 mg / 100 g based on the final product.
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10890693A JP2923409B2 (en) | 1993-04-12 | 1993-04-12 | Manufacturing method of instant powdered tea |
TW082108436A TW290434B (en) | 1992-10-13 | 1993-10-12 | |
DE4334734A DE4334734C2 (en) | 1992-10-13 | 1993-10-12 | Process for the preparation of an instantly soluble powder |
CN93114842A CN1053792C (en) | 1992-10-13 | 1993-10-13 | Method for production of instant powder |
KR1019930021176A KR100290526B1 (en) | 1992-10-13 | 1993-10-13 | Method for preparing instant soluble powder |
US08/485,770 US5538750A (en) | 1992-10-13 | 1995-06-07 | Method of producing an instantly soluble tea powder |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10890693A JP2923409B2 (en) | 1993-04-12 | 1993-04-12 | Manufacturing method of instant powdered tea |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH06296457A JPH06296457A (en) | 1994-10-25 |
JP2923409B2 true JP2923409B2 (en) | 1999-07-26 |
Family
ID=14496638
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP10890693A Expired - Fee Related JP2923409B2 (en) | 1992-10-13 | 1993-04-12 | Manufacturing method of instant powdered tea |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2923409B2 (en) |
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JP2016111970A (en) * | 2014-12-16 | 2016-06-23 | アサヒ飲料株式会社 | Packed green tea drink |
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KR101488172B1 (en) | 2007-08-30 | 2015-01-30 | 가오 가부시키가이샤 | Instant powder drink |
JP5455331B2 (en) * | 2008-07-01 | 2014-03-26 | 長谷川香料株式会社 | Aroma concentration method using reverse osmosis membrane |
US8043645B2 (en) | 2008-07-09 | 2011-10-25 | Starbucks Corporation | Method of making beverages with enhanced flavors and aromas |
JP2014097023A (en) * | 2012-11-15 | 2014-05-29 | Dobashien:Kk | Method for manufacturing pulverized tea having improved solubility, and pulverized tea made by the method |
EP3200600B1 (en) | 2014-10-01 | 2017-12-27 | Unilever NV | A tea product and process for preparing the same |
JP2017148021A (en) * | 2016-02-26 | 2017-08-31 | 味の素ゼネラルフーヅ株式会社 | Composition for powdery tea beverage, tea beverage and methods for producing them |
JP6997195B2 (en) * | 2017-01-09 | 2022-01-17 | ユニリーバー・アイピー・ホールディングス・ベー・フェー | Beverage precursor |
WO2021065719A1 (en) * | 2019-09-30 | 2021-04-08 | サントリーホールディングス株式会社 | Solid composition containing dimethyl sulfide and dextrin |
WO2021065717A1 (en) * | 2019-09-30 | 2021-04-08 | サントリーホールディングス株式会社 | Solid composition having green laver scent |
CN112056432A (en) * | 2020-09-10 | 2020-12-11 | 浙江茗皇天然食品开发股份有限公司 | Processing method of instant tea with characteristic components directionally enriched in double effects |
JP2022156712A (en) * | 2021-03-31 | 2022-10-14 | サントリーホールディングス株式会社 | Solid composition having green laver scent |
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1993
- 1993-04-12 JP JP10890693A patent/JP2923409B2/en not_active Expired - Fee Related
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016111970A (en) * | 2014-12-16 | 2016-06-23 | アサヒ飲料株式会社 | Packed green tea drink |
WO2016098388A1 (en) * | 2014-12-16 | 2016-06-23 | アサヒ飲料株式会社 | Packaged green tea beverage |
AU2015365199B2 (en) * | 2014-12-16 | 2019-06-13 | Asahi Group Holdings, Ltd. | Packaged green tea beverage |
TWI858142B (en) | 2019-09-30 | 2024-10-11 | 日商三得利控股股份有限公司 | Solid composition with green seaweed aroma |
Also Published As
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JPH06296457A (en) | 1994-10-25 |
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